Cream of Jerusalem artichoke cream with trumpets of death

Cream of Jerusalem artichoke cream with trumpets of death

With the arrival of the winter and cold months, we feel like enjoying warm meals, which help us to temper our body. Creams and soups are usually a great choice. In Cuina Canela Fina we know it and for this reason, we want to share a simple and different recipe to be able to innovate in your next dinners.

Next, we will explain how to make a cream of tupinambo. This product can also be known as Jerusalem artichoke. It is a tuber from South America, which is often attributed with diuretic, aphrodisiac and antidiabetic qualities, among others.

Do you dare to try it?

Ingredients

  • 500 g of Tupinambo
  • 1 unit of Onion
  • 1 unit of Leek
  • 1 liter of vegetable broth
  • 200 g of cream
  • 300 g mushrooms of the ¬ęTrompetas de la muerte¬Ľ variety
  • 10 g of roasted and sliced chestnuts
  • Virgin olive oil
  • Salt
  • Pepper
  • Fresh parsley
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Preparation:

  • We begin our preparation by carefully washing and removing the skin of the tupinambos, then proceed to chop them and immerse them in a bowl of water.
  • Then, peel and cut the onion into pieces. Meanwhile we prepare the leek by carefully washing and removing the outer layer, and then chop it.
  • With all the vegetables ready, we carefully place them in the oven, making sure to cover them properly, allowing them to simmer for a period of one hour.
  • Place a pot on the fire with the vegetables taken out of the oven.
  • Then, pour vegetable broth or water over the mixture, cover the pot and allow the preparation to simmer for approximately 20-25 minutes, until all the vegetables are tender.
  • Remove from the heat and carefully mash the mixture.
  • Add the cream and stir carefully, bringing a unique smoothness to the texture and flavor of our dish.
  • It is crucial to carry out a seasoning test, adjusting according to personal taste, to ensure a full culinary experience.
  • In a paella pan, we saut√© the ¬ętrumpets of death¬Ľ with a touch of oil until they acquire an appetizing golden brown.
  • Finally, we present the cream with the mushrooms in the center of the dish, sprinkling a touch of fresh chopped parsley. As an additional suggestion, from Canela Fina, we recommend adding slices of roasted chestnuts at the end of the preparation, thus offering

Enjoy this exquisite recipe with the special touch of Cuina Canela Fina!

Did you find it an innovative and tasty recipe? If you liked our recipe for tupinambo cream with trumpets of death, we encourage you to share your results with us by tagging us @cuinacanelafina. We hope you enjoy it as much as we do!

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